Place roast in a slow cooker, add pepper and remaining water, vinegar, onions, cloves and bay leaves. Cover and cook on low for 6 to 8 hours or until meat is tender.

Remove roast and keep warm. Discard bay leaves.

Stir in crushed gingersnaps, cover and cook on high for 10 to 15 minutes or until gravy is thickened.

Slice roast; serve with gravy. Yield 6 persons.

Pairs Well With

Notes

Sauerbraten was invented by a chef of King Ludwig of Bavaria in the early 1800's when he was asked to make something of left over beef, of couse now we don't make it with left over beef anymore. The original recipe is higher in calories, fat and sodium. Here is a healthier but still delicious recipe of Sauerbraten